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The Art of Macaron Making

Course code: IPAT000P

Subject area: Cookery

Study level: Part Time

Course level: U

Course details

5:00pm - 7:00pm

Tuesday

8th Feb 2022 - 8th Feb 2022

Abingdon Campus

Contact details

enquiries@abingdon-witney.ac.uk

01235 555 585

In this course, you will be able to make macarons using one of two established techniques. You will be able to colour the shells and fill them with at least two different fillings.

As we are working, we will explore the history of the macaron and the great ‘macaroniers’. You will look at different techniques to prepare the mixture and pipe the shells. You will explore options of colour and fillings and create several fillings to complement the shells. Dairy free alternatives can be created, although you will be working with nuts and egg whites. Extension tasks could include decorating the completed macarons and presenting them for special events.


Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.

You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.

A further course to develop your expertise and embellishment of the completed macarons.
No entry requirements

Please do not purchase the ingrediants until your course is confirmed as running.
Ingredients

150gr ground almonds
150gr icing sugar
150gr caster sugar
110gr liquid egg whites (e.g. Two Chicks – one tetrabrick will do four portions)
37.5ml water

Fillings

200gr white chocolate – (Basics from Sainsbury’s is fine)
100gr dark chocolate – (“)
200ml double cream
Any non-dairy based fillings if required – thick jam (Hartley’s seedless raspberry is good)

[I will bring some other fillings and food colourings]

Equipment

Boxes to take your goodies home in (they do freeze well too)
A ‘stand mixer’, if anyone has one (e.g. Kitchen Aid, Kenwood, or similar – not vital as I should be able to bring two, so we’ll have to share.
Two bowls (about 1 litre)
A ‘hand mixer’ as an alternative.
4-5 flat baking trays approx. 8/9” x 12/13” (the sort of thing you would make swiss rolls or biscuits on.
A piping bag and large nozzle (1cm), if you have one.
A food processor with a blade to grind the almonds even further, if you have one, but I will bring mine too.
Digital scales, if you have them.




Courses can fill fast, so please enrol early to avoid disappointment. Decisions on whether a course is to run are made two weeks prior to the start date - an email will be sent to you should there be changes to your course or if it is cancelled. Please check your inbox leading up to your course, including the junk folders. For anyone without an email account, our Admissions team will phone you instead.

For the first week of the course you will need to bring a valid form of identification; this includes passport, driving licence, debit/credit card, Birth Certificate or National Insurance card.

Please note - you should be 19 years old or over at 31st August 2021 prior to starting the course.
As well as the course fee you will be asked to bring with you a small list of ingredients which will be sent to you prior to the course starting

Courses offered by the college are fully or partly funded by the Government and the published fee takes account of this funding.

Before starting a course, the College is required to check you meet conditions relating to that funding, e.g. age, residency status within the UK/EEA, prior qualification level and employment status. In some circumstances (such as with online enrolments), these checks can only be completed after you have enrolled and paid.

If you are unable to pay in full for this course at the time of enrolment, and the course tuition fee is £300 or more, an instalment plan is available. If this is your preference, please do not enrol online but rather call the Admissions Team on 01235 216400 to enrol.

Once enrolled, Admissions will take the first instalment payment from you and pass on your details to the Finance team who will email you to set-up your payment plan. Please return a fully completed instalment plan to Finance as failure to do so could result in being withdrawn from your course.

The rules on fee reduction are complicated, we would encourage you to talk to our Admissions Team on 01235 216400 to discuss these options. You can find more information on our Fees and Bursaries page - search "Fees and Bursaries" at the top of the page.

16 - 18 Fee


19+ Fee

Tuition Fee: £9.00
Exam Fee: £0.00

Total Cost: £9.00


19+ Reduced Fee

Tuition Fee: £0.00
Exam Fee: £0.00

Total Cost: £0.00

As this is a non-accredited course, there is no formal qualification. However, you will be asked to complete activities that demonstrate how you are progressing on your course.
Creation of macarons; observation of process and final product. Peer assessment.